- Hello Everyone, Happy new year to you all, I hope you are doing well! In today’s post, I’ll be dropping an article on one of my favorite dish. It’s a very simple, fresh and tasty dish from Ghana called “Kenkey” which is usually served with grilled, dried or fried fish, shrimps and seasoned pepper sauce. Yummy Right?
Hello Readers, today I’ll be taking us down to another dish called “Spicy Thai Noodles”. This is a dish originated and eaten by the people of Thailand located in the continent of Asia.
One of the reason I love these noodles is that they use regular pasta. No special noodles to use, just plain ol’ linguine, fettuccine, or spaghetti.
Now sit back relax while I take you on a ride through this mouth savory dish.
RECIPES FOR THE NOODLES
i) Kosher salt
ii) Noodles 1 pound (preferable, Linguine Pasta)
iii) Sesame oil (2 teaspoon)
iv) 2 cloves garlic (washed and minced)
v) 2 teaspoons fresh ginger (peel, wash and grate)
vii) ¼ cup soy sauce (light)
vii) 3 Thai chiles (well seeded, cut to any length)
viii) 4 Chicken breasts (cut in bite size and well washed)
RECIPES FOR DRESSING
i) ½ cup creamy peanut butter
ii) 1 tablespoon fresh ginger (peel, wash and grate)
iii) 2 cloves garlic (washed and minced)
vi) 3 tablespoons sugar
vii) 1 teaspoon Chile oil
viii) ¼ cup rice vinegar
ix) 3 tablespoons soy sauce
x) 2 tablespoons sesame oil
If you’re new to African Peanut Stew, try this recipe. It’s extremely easy to make
Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple of African cuisine but is also eaten in East Asia, the United States and other areas around the world.
Sweet potatoes are added to the mix to help thicken the broth. Also, you’ll add fresh chopped collard greens to get extra flavour and super nutrients.
i) 1 Quarter chicken stock
ii) 1 Cup peanut butter
iii) 1 cup roasted peanuts
iv) 1 Tablespoon grounded coriander
v) Cayenne (to taste)
vi) Salt (to taste)
vii. ½ cup cilantro (well chopped)
viii. 3 pounds chicken legs, thighs and wings
ix) 3 Tablespoon vegetable oil
x) 1 large white onion, (washed and sliced)
xii. 3-inch piece of ginger (peeled, wash and minced)
xiii. 6 garlic cloves, chopped roughly
xiv. 3 Pounds sweet potatoes, peeled and cut into chunks
xv) 1 ½ Ounce Crushed tomatoes
xvi. Black pepper (to taste)
- Brown the chicken by heating the vegetable oil in a large saucepan, set over medium-high heat. Salt the chicken pieces pat them dry and brown them in the oil. (Don’t crowd the pot, do this in batches) Set the chicken pieces aside when brown.
- Sauté the vegetables and the onions in the oil for 3 minutes, stir often and scrape any browned bits off the bottom of the pan. Add ginger and garlic and sauté for another 1 minutes, then add the sweet potatoes and stir to combine.
- Cook the stew by adding the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne together and stir very well to combine. Bring to a simmer and taste, add any recipe that is needed. Cover the pan and simmer gently for 60 minutes or until the chicken easily falls off the bone and the sweet potatoes are tender.
4 De-bone the chicken that has bones in it. Remove the other chicken pieces and set them in a clean bowl to cool. When it’s cool enough, chop/shred it and add it back to the saucepan. Taste to know if the seasonings such as the salt and cayenne are to taste, if not add them to taste alongside much black pepper.
- Now is the time to stir in the cilantro, allow simmering. Serve with steamed rice or anything of your choice.
Suya is a very popular street food in the region of Nigeria and other West African countries. It’s usually chicken beef or other meats well seasoned with spices and fire grilled or so to say.
I can remember the day i went out with my cousin to get something and then found this mouth savory dish, oh my! i wish you were there to see it, i couldn’t help myself, here was I standing there and admiring it and they really got me hooked! Yes it did. I bought it and thought of how to prepare it one day all by myself. And oh yesssss! The day finally came, now i’m happy i can make it all by myself. so i decided to share it with you all. Without wasting much of your time, sit tight while i proceed.
Next to a bar, is usually a suya stand. That’s a good and ideal business strategy for local suya vendors. With drinks flowing, so does traffic to the suya stand. It has that perfect heat to clear that unwanted hangover.
RECIPES FOR THE SUYA
i. Shrimps (peeled and De-veined
ii. 1 Tablespoon Suya pepper
iii. onion powder
iv. 2 Tablespoon garlic infused olive oil
v. 4 bamboo skewers
RECIPES FOR THE VINAIGRETTE
i. 3 tablespoons olive oil
ii. 1 Tablespoons honey balsamic vinegar (or vinegar of your choice)
iii. 1 Tablespoon minced parsley
iv. 1 Teaspoon minced garlic
v. 1 teaspoon stone ground mustard
vi. Pinch of salt (kosher)
vii. Freshly ground black pepper (little amount)
RECIPES FOR THE SALAD
i. mixed greens (Such as Cabbage and Lettuce)
ii. Couscous (cook as directed)
iii. Frozen Sweet Corn
iv. 3 Plum Tomato
v. 1 bulb Cucumber
The Food Standards Agency has published updated advice on how safe it is to eat raw eggs.
Health experts claim it is now safe for pregnant women, children and infants to eat raw eggs, or foods containing them.
This updated advice, which is based on scientific evidence, will please many women who have previously been told they couldn’t enjoy dishes including eggs benedict and cookie dough desserts.
Past belief was eating raw or lightly cooked eggs risked causing serious illness.
Heather Hancock, chairman of the Food Standards Agency, said: “It’s good news that now even vulnerable groups can safely eat UK eggs without needing to hard-boil them, so long as they bear the British Lion mark.
Read more at our new site: http://www.foodieafricana.com/foodie-update-safe-eat-raw-eggs/
The Secretary, Agricultural and Rural Development Secretariat in the FCT, Mr Stanley Nzekwe, has urged residents to be actively involved in agriculture activities to ensure food security.
Nzekwe spoke in a briefing with newsmen on Sunday in Abuja as part of closing activities marking this year’s World Food Day.
According to him, active engagement in agriculture activity will help to cushion the effect of food insufficiency.
The theme of 2017 World Food Day is “Change the Future of Migration: Invest in Food Security and Rural Development.” The secretary noted that the whole essence of life revolved around food and shelter.
He said “this year’s World Food Day was anchored around President Muhammadu Buhari’s promise to Nigerians about self-sufficiency in food production and the call on us to feed ourselves.
“So, I am urging FCT residents and indeed the entire Nigerians to know that whatever you do in life is geared toward feeding your stomach.
Hello Readers, I welcome you all to this
Today I will be taking us to the Northern part
of Africa, Morocco to be
specific. The cuisine you are about to learn is
Moroccan cuisine is influenced by Morocco’s
interactions and exchanges with
other cultures and nations over the centuries.
Moroccan cuisine is typically a mix of Arabic, Andalusia, Berber and Mediterranean cuisines
with a slight European and Sub-Saharan
Morocco produces a large range of
Mediterranean fruits and vegetables and
even some tropical ones. Common meats
include beef, goat, mutton and lamb,
chicken and seafood, which serve as a base
for the cuisine. Characteristic flavourings include lemon pickle, argan oil, cold-pressed, unrefined olive
oil and dried fruits. Mediterranean Cuisine in general, the staple ingredients include wheat, which is used for bread and couscous, and olive oil, the third Mediterranean staple, the grape, is eaten as a
dessert, though a certain amount of wine is made.
There’s a new burger in town, and the folks at Impossible Foods think that it’s the future of meat.
The California-based food business has announced that its Oakland plant is now online, marking the burgeoning company’s first large scale plant operation. After it ramps up, Impossible says the factory will have the capacity to churn out a million pounds of meat per month. But it’s not just any meat – these burgers are plant-based, and the company is betting 68,000 square feet on their success.
The Impossible Burger is being touted as the first plant-based “burger” that accurately emulates the flavours, textures, and aromas of real grilled hamburger meat. But the big difference is in its sustainability: Impossibles website says that, compared to cows, their burger uses “95% less land, 74% less water, and creates 87% fewer greenhouse gas emissions.” The company hopes to create an alternative burger that relies on fewer resources but also uses science to make it “bleed” like real meat.
Bird flu has continued to spread in South Africa as more cases of the outbreak were recorded in six of the nine provinces, authorities said on Sunday.
To date, more than 600,000 birds have been culled, according to the Department of Agriculture, Forestry and Fisheries (DAFF).
The recent outbreaks of the highly pathogenic avian influenza (HPAI) H5N8 virus have sent shock waves through the poultry industry in South Africa after it was first detected in June.
South Africa had never reported an outbreak of bird flu before.
I do not know how many of you received this message from a purportedly good Samaritan that meat sellers now use formalin to repel flies from meat. The message advised consumers to patronise butchers with flies around their meat as that is a clear sign of formalin-free meat.
According to the message on the social media, “People are using formalin, the chemical used to preserve dead bodies in preserving meat as it keeps flies away. When I asked a pharmacist, Capt. Kenneth, remember of UPDF, he said it is possible.”
Continuing, “This is a national public health issue. After my friend’s wife lost a baby through miscarriage and investigations showed the presence of formalin in her blood. When consumed, formalin goes to the liver and destroys it.”
Appealing to consumers, the author in the message stated, “Please, people of God, this is serious. When you go to buy meat, go to a butcher that has flies around. Use this as the only way to confirm that there is no formalin present. If the meat is without flies, what is keeping them away is formalin. Be informed. Share this information please and save life.”
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